| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Carrots |
| 2 |
md |
Parsnips |
| 2 |
|
Broccoli stalks, florets removed |
| 2 |
c |
Cauliflower florets |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Lemon juice |
| 3 |
tb |
Maple syrup |
| 1 |
tb |
Corn oil |
| 1/2 |
tb |
Grated ginger |
|
|
Salt & pepper |
| 1 |
tb |
Sesame seeds, toasted |
INSTRUCTIONS
Peel carrots, parsnips & broccoli stalks, then halve vegetables lengthwise.
Roll-cut the vegetables & then steam with the cauliflower florets until
tender-crisp.
In a large skillet, cook remaining ingredients, except the salt, pepper &
sesame seeds, over moderately high heat until thick & syrupy, about 5
minutes. Add vegetables, season & gently toss to mix. Serve hot or ot room
temperature sprinkled with sesame seeds.
Yamuna Devi, "Yamuna's Table"
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”